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Palm Royale-en

PALM Royale

Characteristics

PALM AMBER COLOURED MALTS

Unique amber coloured malts determine the basic flavour of PALM Royale: mild caramel flavours with a honey-like mellowness. The malting process adheres to PALM?s specific instructions which are aimed at a natural brown colouring that delivers its specific flavour.

PALM YEASTS

The aroma is determined to a significant extent by yeast. Through intensive selection the Van Roy family has amassed a lavish collection of the various yeast strains, each of which gives the beer its own fruity character. PALM Royale is fermented with a symbiosis of three different yeast strains which provide an extreme banana fruitiness.

THE PALM Royale GLASS

A more individual glass for kingly enjoyment:

On a long stem, inviting that tasting moment.

A goblet shape curving inward slightly towards the top to allow free expression to the extreme banana fruitiness of PALM Royale.

Tapering towards the bottom in order to maintain the height of the head as the glass is drained.

BRAND IDENTITY

Moment: Connoisseurs’ beer – For drinking to relax or as a treat – Especially in small groups, but also on one’s own

Primary target group: Men aged 30 to 45

POURING BEER

First pour out the beer down the side of the glass, holding at an angle then upright, moving the bottle towards or away from the glass to adjust the amount of head and to form an extra stable head by forcing the nitrogen out of the air. Pour out the bottle in one smooth movement without swirling, i.e. ensure that the outflow from the bottle is never completely closed off by flowing beer when pouring. Swirling hampers the formation and adjustment of a stable head and stirs up the “sediment” (i.e. yeast sediment that provides turbidity and extra bitterness) in the case of bottle-conditioned beers.

When performing the pouring ritual at the table, we leave some beer in the bottle. Reason: in the case of bottle-conditioned beers, this remaining beer contains the “sediment”. We let consumers decide for themselves whether or not they want to pour this out, according to their personal preference.

In the case of 75 cl bottles with “sediment”, the bottle is held as horizontally as possible when moving from one glass to the other so that the “sediment” is not stirred up and the beer does not become turbid as a result.

This ale-type beer was created in 2003 in honour of the 90th birthday of PALM brewer Alfred Van Roy and given the name PALM Royale (Roy-ale). His enthusiasm for the pronounced fermentation fruitiness of his personally selected Palm yeasts finds its most emphatic expression in PALM Royale, a truly delightful brew. Its appearance is copper-coloured, with a rich, white head adhering to the glass. The aroma is reminiscent of banana; the flavour has bite with a great deal of body. With mild sweetness due to the alcohol, the beer is nevertheless somewhat bitter and fruity.